Recipe: Chicken Breasts in Phyllo

Chicken Breasts in Phyllo
Source: The Regional Cuisines of Greece
Servings: 4

4 ounces butter
1 onion -- finely minced
8 ounces mushrooms -- finely minced
2 tablespoons parsley -- minced
1 clove garlic -- minced
3 teaspoons all-purpose flour
1/4 cup dry vermouth
salt and pepper -- to taste
2 tablespoons olive oil
4 skinless boneless chicken breast halves
8 sheets phyllo dough
1 1/4 cups butter -- melted
2 cups bread crumbs
8 ounces Feta cheese

Preheat oven to 350 degrees.

In a skillet, melt 2 to 3 tablespoons of the butter and saute onion until golden. Remove onion and set aside.

Melt 2 to 3 tablespoons butter, in the same skillet, and saute mushrooms until all juices are absorbed. Add the onions, parsley and garlic and saute 1 minute. Stir in the flour and blend well. Add the vermouth, or dry white wine, and stir over medium heat until thickened. Season with salt and pepper to taste. Remove mushroom mixture from skillet and set aside.

In same skillet melt remaining butter with olive oil and saute chicken until lightly browned, about 1 minute per side. Remove from heat.

Brush one sheet of phyllo dough with melted butter and sprinkle with bread crumbs. Place a second sheet over the first, butter and sprinkle with bread crumbs.

Place a chicken breast in the lower half of the phyllo. Put 1/4 of the mushroom mixture and 1/4 of the Feta over the chicken. Fold up the sides of the phyllo over the chicken, envelope style. Repeat with remaining chicken breasts.* Place on a baking sheet, seam side down and brush with butter.

Bake for 35 minutes, or until browned.

*Recipe may be prepared in advance up to the point the chicken is wrapped in phyllo then frozen. To serve, bake frozen at 350 degrees for 50 minutes.